There are plenty of things that I’ve made only once. Challenging desserts I just wanted to prove to myself I could bake and dishes I cooked up for a special person or event.
And then there are recipes I revisit again and again… and again. These muffins are one of those.
This recipe originally came from my middle school home ec class – the only formal cooking training I’ve ever had, incidentally. Over the years, I’ve tweaked it fit what we normally have in our pantry and make the measurements a bit easy – but the taste stays the same.
This post is sponsored in conjunction with#NationalSlowCookerMonth. I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
I’ve been making a lot of soup lately. A lot. And to me, there’s no better accompaniment to a bowl of soup then a warm roll. But warm, fresh rolls made in the slow cooker? Total game changer.
Yes, these awesome, cheesy dinner rolls are made in the slow cooker! It is #NationalSlowCookerMonth after all!
I feel like the entire internet is dieting – especially the food blog world. And I feel like I’m totally playing into it by posting a gluten free/grain free/paleo recipe today – right after another lightened up recipe. Am I dieting? Not really. But these muffins are in keeping with some resolutions.
Resolution #1 – Use up what’s already in the pantry/fridge.
Resolution # 2 – Make more of an effort to link up with the #ImprovCookingChallenge monthly.
I love this group because it regularly stretches me outside my comfort zone, but it’s something I dropped the ball on again and again in 2017. Here’s to a new year and more consistency!
The theme for January is Ginger and Spice – and I was immediately drawn to these muffins because I already had all the ingredients on hand (yay, resolution #1!) These make a nice grab-and-go breakfast or snack and my kids gobbled them up.
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.
2 cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch of clove
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp. grated fresh ginger
1/2 cup shredded, unsweetened coconut
1 cup grated carrot
3/4 cup raisins, soaked in water for 15 minutes and drained
Preheat your oven to 350 and line a muffin tin with paper liners.
In a bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and clove.
In another bowl, beat together the eggs, maple syrup, and coconut oil. Stir in the ginger, coconut, carrot, and raisins. Add the wet ingredients to the dry and stir until combined.
Divide between wells of the muffin tin. Bake for 20-25 minutes.
Disclosure: I received products from Barlean’s free as part of #RecipeMakeover week. All opinions are my own.
While I’m pretty decent at whipping up a healthy dinner when need be, my baking projects are decidedly different. Tackling a makeover of one of my most-frequently-baked items – banana bread – seemed like the perfect challenge.
As I was working on this recipe, I turned to products from #RecipeMakeover sponsor, Barlean’s. Their Butter Flavored Coconut Oil can be subbed 1:1 for butter – so that was a great place to start. Roasting the bananas brought out some more natural sugars, and using Barlean’s Digestive Blend punched up the flavor while adding some good-for-you stuff to the bread (it’s a mix of ground flaxseed, chia seed, quinoa, unsweetened shredded coconut, and a pumpkin blend that is remeniscint of pumpkin spice!) My added sweetener here was a local cranberry honey (fun fact: New Jersey is the 3rd biggest cranberry producing state in the US!) – I Iiked the flavor it added, but if you don’t have this available any honey would be great in this recipe.
The result? A banana bread that was really good – and much better for you than my usual go-to loaf.
Cranberry Honey Banana Bread (a Kate’s Recipe Box original) Makes 1 loaf
4 medium bananas
1 1/2 cups whole wheat flour
1/2 cup Barlean’s Digestive Blend
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of ginger
2 eggs, lightly beaten
1/2 cup melted Barlean’s Butter Flavored Coconut Oil
1/2 cup Cranberry Honey (or regular honey)
Preheat your oven to 350 degrees.
Line a baking sheet with foil. Prick the banana peels with a fork, place them on the baking sheet, and roast for 15 minutes. Remove to cool.
In a large bowl, whisk together the flour, Barlean’s Digestive Blend, baking soda, cinnamon, and ginger.
In another bowl, whisk together the eggs, Barlean’s Butter Flavored Coconut Oil, and honey until well combined. Mash bananas and add to the wet ingredients – stir until well combined.
Add the wet ingredients to the dry and mix until the everything is just moistened.
Pour the batter into a greased loaf pan. Bake for 40-50 minutes, until golden brown and a toothpick comes out clean.
I have been in total use-it-up or throw-it-out mode. I think it’s part of nesting. I’ve cleaned out both freezers, the refrigerator, the pantry and our overflow canned good stock in the basement the last few days. I’m not sure the kitchen has ever looked better!
We had a few bananas that were just past prime. I probably could have given them a day or two and someone would have eaten them or tossed them in a smoothie – but my must-clean-off-the-counters brain couldn’t handle that, so I decided to try a new muffin recipe.
I’ve yet to meet a banana muffin I didn’t enjoy, but these were really good. Using mini chocolate chips keeps the banana flavor from being overwhelmed and the oatmeal added a nice chewiness.
1/3 cup vegetable oil
3/4 cup sugar
3 medium, ripe bananas, well mashed
2 cups flour
1/2 cup old fashioned oats
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup mini chocolate chips
Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.
In a large mixing bowl, beat together the egg, oil and sugar until smooth. Stir in the bananas until evenly combined.
In another bowl, whisk together the flour, oats, baking soda, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in chocolate chips.
Fill the cupcake liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for five minutes before removing from the pan.
I never make it through Lent without doing one pizza Friday so it seems fitting to finish out this year’s Lenten meal series with a pizza. I originally started this series to get away from just ordering a pizza every Friday – it was a bad habit and something we’d do so often it didn’t feel like anything special. Things have really swung the other way – breaking out this Friday pizza was such a treat.
My go-to pizza recipe is on the plain side. It works perfect on the grill or paired with lots of toppings (which we usually load on) but falls a little short for a plain, oven-baked pie. I ran across this recipe when we still had a bottle of Guinness left from St. Patrick’s Day so it was meant to be. The beer adds just the right amount of flavor to this dough to make it perfect for a more plain pie.
I don’t think I’ve mentioned it here, but in January I officially became a stay-at-home Mom. It wasn’t something I was really planning on doing so the last few months have been a bit of a scramble to figure out how I’m going to fill my days now. My best find so far? The local moms club.
We’re hosting some new friends for a playgroup this morning. Tomorrow, we’re meeting up for stroller club. Wednesday is a tiny-person-friendly hike at a local park. Thursday, there is a playground play date. And Friday is mom’s night out – we’re going to take a wine glass painting class. I can’t tell you how much saner I feel when I get out of the house so having all of these things to do is pretty much heaven-sent at this point.
It’s also a new audience to bake for. I made up these quick muffins for one of our meetings and I loved them. I’m planning to make another batch for Easter breakfast!
I’m a one-note baker when it comes to quick breads. And that one note is banana bread. I honestly can’t remember the last quick bread I made that wasn’t banana. When Heather picked breads as the theme for this month’s What’s Baking? challenge, I knew it was the perfect excuse to finally try something else.
This bread was awesome – a nice crunch to the crust while being soft and fluffy inside. It’s not too sweet so it could pass for a breakfast bread but it’s just sweet enough to be dessert, too. Also, it makes for some pretty amazing French toast. I’m sure this will be making several repeat appearances during blueberry season!
You can check out the roundup of the breads made by other bloggers at Heather’s blog, Hezzi-D’s Books and Cooks, later this month!
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups fresh blueberries
3/4 cup buttermilk
1 tsp. vanilla extract
1/4 c. vegetable oil
1 large egg, slightly beaten
1 cup sugar
Preheat the oven to 350F degrees. Line a 9×5″ loaf pan with parchment and grease the parchment.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Mix in blueberries.
In a medium bowl, whisk together the buttermilk, vanilla, oil, egg and sugar until thoroughly combined. Add wet ingredients to dry ingredients and mix until just combined – it’s fine if it’s slightly lumpy.
Pour batter into prepared, lined pan and bake for 40-50 minutes, until golden on the outside and a toothpick inserted comes out clean.
I love lists. I make a lot of them. Probably too many. One of my current favorite lists is for the Day Zero Project – a challenge to tackle 101 goals in 1001 days. I’m currently on my second list – and I’ve only got about five months left. Hello, crunch time!
One of the things on my list was to make cinnamon rolls and I finally tried them out for Christmas this year. Since two dozen were a lot for us, we delivered some to our parents and neighbors too. I’m pretty sure making them for everyone is going to be an annual tradition from now on! So, so happy to have these under my belt.
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed
In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.
Sprinkle yeast over the warm milk mixture and let stand for 5 minutes. Stir in 4 cups of the flour and transfer to a large bowl. Cover and let rise in a warm place for an hour, until doubled in size.
Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.
Sprinkle your work area generously with flour and roll the dough into a large rectangle. Spread melted butter over the dough, sprinkle with sugar and cinnamon. Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 1 1/2″ rolls.
Place 1 Tbsp. melted butter in the bottom of each pan you’re using (a little more for larger pans) and arrange the rolls. You’ll get about 4 8″ round pans with 6 rolls each.
To bake now: Let rest for 20-30 minutes and then bake at 375F degrees for 13-17 minutes, until golden.
To freeze for later: Cover pans with foil and freeze. Thaw in the refrigerator overnight and then follow the “bake now” directions.
The theme for this round of What’s Baking is pumpkin – perfect for the season! Since I knew I’d be posting my pumpkin recipe this month, I wanted to pick one that would fit in with October Unprocessed. I actually made them last month and these aren’t totally unprocessed – I used a chocolate peanut butter and chocolate chips – but subbing an appropriate nut butter and leaving out the chocolate chips would easily bring them into line.
I’m going to be making them again soon. Like, probably today.
You can check out the roundup of other pumpkin goodies later this month on Carrie’s Sweet Life.
1/4 cup nut butter
3/4 cup canned pumpkin
6 Tbsp. honey
1/2 cup rolled oats
2 Tbsp. ground flaxseed
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 cup mini chocolate chips
Preheat the oven to 375F degrees and spray a muffin pan with cooking spray.
Add all of the ingredients except for the chocolate chips to a blender and blend on high until the oats are gone and batter is smooth and creamy. Stir in chocolate chips then pour the batter into prepared muffin pans.
Bake until the tops of your muffins are set and a toothpick inserted into the middle comes out clean,about 10-12 minutes. Allow muffins to cool in pan for 10 minutes before removing to a cooling rack to cool completely.